HYGIEN AND TECHNOLOGY OF SMOKED SALMON'S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the business risk level respect the European reference. The criticalities detected are: Listeria monocytogenes and Anisakis spp.. A plain was developed for improving the hygienic characteristic of the production to ensure the alignment of structure to the standards specified by the European requirements and allow to the factory send his products inside the European market

THE "OLIVA ASCOLANA DEL PICENO DOP": PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

The "Oliva Ascolana del Piceno" is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features

HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE

The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the business risk level respect the European reference. The criticalities detected are: Listeria monocytogenes and Anisakis spp.. A plain was developed for improving the hygienic characteristic of the production to ensure the alignment of structure to the standards specified by the European requirements and allow to the factory send his products inside the European market

THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

The "Oliva Ascolana del Piceno" is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features

THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION

The “Oliva Ascolana del Piceno” is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features